Peach Melba Galette
A beautiful golden round of pastry with crispy, sugared free-form edges crammed with the iconic flavours of the classic peach melba dessert.
- 165 g salted butter, cold & diced
- 225 g plain flour
- 1 pinch of salt
- 1 tsp ground ginger
- 75 ml ice cold water
- 3 tbsp plain flour
- 60 g caster sugar
- 5 peaches
- 150 g fresh raspberries
- 1 tsp vanilla extract
- 100 ml coconut rum
Construct And Bake
- 4 tbsp butter
- 1 egg, beaten
- 2 tbsp brown sugar
Make The Pastry
Rub the cold, diced butter into the flour, salt and ginger until it’s pretty well combined and resembles breadcrumbs.
Mix in the ice cold water and bring the dough together into one lump.
Wrap it in clingfilm and store in the fridge for an hour.
Create The Filling
Mix the flour and caster sugar for the filling together and leave to one side.
De-stone and slice the peach into pieces 1cm thick.
Toss the peach slices with the raspberries, vanilla extract and rum then leave to macerate.
Roll Out The Galette
Preheat an oven to 200°C.
Grab the pastry and on a floured surface roll out a quarter of it into a rough circle about 1cm thick.
Scatter a heaped spoon of the flour/sugar mixture over the rolled out pastry disc, leaving a border of 2cm all around the edge.
Fill And Fold The Galettes
Arrange the peach slices and in a fan around the centre of the disc and dot a few raspberries about.
Brush the edges of the pastry not covered by the filling with beaten egg.
Press the edges of the pastry up and over the edges of the peach, crimping sides against each other and using a little beaten egg to stick it if required.
Transfer to a lined baking tray and repeat with 3 more pastries.
Bruch over the outside of the galettes with beaten egg and scatter with brown sugar.
Bake the galettes for 35-40 minute until golden and crisp on the outside and the fruit is bubbling inside.
Reduce any liquid left after using the fruit in a saucepan until you have a syrup.
Serve whilst still just warm for best results.
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